Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - denny

Pages: 1 ... 659 660 [661] 662 663 ... 1055
General Homebrew Discussion / Re: Ask The Experts: Denny Conn
« on: October 26, 2011, 03:10:46 PM »
Dear Denny,

What was the thinking behind changing your avatar from George Carlin to that guy from Spinal Tap?

Your adoring fan,



BAWAHAHAHA!!! Too damn funny!!!

Equipment and Software / Re: Bazzoka in Cooler Style Mash Tun
« on: October 26, 2011, 10:01:39 AM »
I've used a Bazooka in my 152 qt. cooler with up to 75 lb. of grain.  It worked great, although in my "normal" 48 qt. cooler I find the braid works better.

Kegging and Bottling / Re: Disassembling cobra taps for cleaning?
« on: October 25, 2011, 07:07:33 PM »
Well that's not very encouraging.  I run oxiclean through the lines after a keg kicks, let it sit for a bit, then rinse with water.  Then run Starsan through.  So my lines are probably gunked up then...

Maybe...that's more than I used to do.  You might want to go ahead and break them down to see what they look like.

Beer Recipes / Re: German Barleywine-Please Critque
« on: October 25, 2011, 07:03:45 PM »
Every one's taste is different but I'm personally not a big fan of Magnum as anything but a bittering hop. It is also not a traditional flavoring or aroma hop in Germany, either. Spalter would be the traditional hop for any Alt, Sticke or DoppelSticke.

I agree on both points.

Zymurgy / Re: What's number 1 on your brewer bucket list?
« on: October 25, 2011, 07:02:32 PM »
Hey Denny, have fun at Beer Camp!  Fill us in when you can, or after. 

This should be at the top of any homebrewer's bucket list.

Say hello to everyone at SN for me.

Will do, Jeff!

Extract/Partial Mash Brewing / Re: mini-mash conversion test?
« on: October 25, 2011, 08:59:14 AM »
"Fly" sparge was just called sparging until Denny came along and called his technique "batch", right?!?

Well, in t he interest of complete info, I didn't invent it...I'm not that smart!  I learned about it from George Fix, Ken Schwartz, and Bob Regent (anybody around SF know whatever happened to Bob?).  I just took their info and ran with it.  I like d the technique so well I started talking it up on the internet.  Now look what's happened!

Zymurgy / Re: What's number 1 on your brewer bucket list?
« on: October 25, 2011, 08:56:10 AM »
I've been very lucky in that I've managed to have things happen in my brewing hobby that I never expected would happen.  A Big Brew recipe, having my beer brewed commercially, being on the Governing Committee, having a brewing yeast named after me, and now I'll be attending Beer Camp next week.  If I could just make it to GABF one of these days, that would about do it for me.

Events / Re: NHC 2012 Hotel
« on: October 25, 2011, 08:49:20 AM »
Feb. 1 AFAIK.

Yeast and Fermentation / Re: Pitching Rates: Wyeast vs Mr. Malty
« on: October 25, 2011, 08:46:01 AM »
I'd go with the yeast supplier's rule. They're the experts.

They're also in the marketing and "keeping it easy" business.  I trust my own matter what Wyeast or mrmalty says, I know I get better results when I use a starter for beers Wyeast tells me I don't need a starter for.

Yeast and Fermentation / Re: Restarting a stuck fermentation, methods?
« on: October 24, 2011, 01:45:22 PM »
I agree with the others.  Extract has a lot of unfermentables and will not let the gravity budge any lower, no matter what you do, .

With respect, this is one comment I see a lot that really bothers me, and it's really nothing personal Dave, because I've had some great advice from you in the past.  I brewed extract for over 6 years before I recently switched to AG, and I could reliably ferment recipes with 6, 7 even 9lbs of LME down to 1.012 or beyond.  It perfectly possible to make well attenuated, dry beers with extract if done properly, using fresh extract.  Simply blaming extract as the cause for poor attenuation I think can be a little premature.  The OP admitted to no starter.  There's over 2lbs of crystal or chocolate malt.  There's no mention of aeration or oxygenation technique.  Fermentation temperature?  Stalled from excessive krausen blow off?

I'm not trying to start an argument here, just offering my opinion as a long term extract brewer.  There's more to it than just extract... :)

Yes, it's possible, but in my experience not with every extract.  Not every extract has the same ingredients or processing methods.  Some are much more fermentable than others. 

I don't think it is legal.  IMO, it would be the same as selling it.  But IANAL and you should consult legal counsel for correct advice.

All Grain Brewing / Re: Efficiency for no-sparge?
« on: October 24, 2011, 01:41:43 PM »
OK. I think I remember you posting about it before. What water to grain ratio do you use?

It's 1.43 qt./lb.  I think the only reason for that number is that it made it come out to an even 22 gal.

All Grain Brewing / Re: Mash bed temp
« on: October 24, 2011, 01:39:14 PM »
I have this same lollipop thermometer.  The probe length (heh) is great for getting into the mash bed but....

When the readout is to close to the mash surface the steam will cause it to blank out for a time.  I suggest keeping the readout at least four inches above the mash surface

I don't use mine for the actual brewing.  I use it to calibrate the bimetal dial thermometer I use for brewing.

Ingredients / Re: Boiling hops - 90 mins vs 60
« on: October 24, 2011, 01:37:30 PM »
One other thing is that you start to get a reversal of the isomerization process at around 90 minutes, and you are making more harsh tasting compounds. 

but what if you first wort hopped a wort that was boiled for 90 minutes.  do you think the same would hold true?

Not that I've experienced.

All Grain Brewing / Re: Efficiency for no-sparge?
« on: October 24, 2011, 10:51:53 AM »
I do it on my BW.  Being a big beer, the efficiency is gonna be down a bit anyway.  I get around 55-60%.

I want to try a no sparge BW. Could you post your current recipe?

I assume you start at about 75-80 GU's and add sugar to get the gravity up or....

It's all grain, no sugar.  We use the "mash coffin" and around 70 lb. of grain for a 10 gal. batch.  I'll try to get the recipe up on the wiki in the next couple days and let ya know.

Pages: 1 ... 659 660 [661] 662 663 ... 1055